Packaging for fish and seafood
Ródenas & Rivera has developed a range of special films to meet the current needs of fish and seafood packaging for both freezing and refrigeration, helping to preserve their aroma, flavor, and good appearance.
Products such as refrigerated and processed fish (smoked and salted fish, crab sticks, hamburgers) are susceptible to deterioration by the action of gases. To delay spoilage, these products are packaged with barrier films in modified atmosphere conditions. Therefore, the materials to be used must have an adequate barrier to oxygen, water vapor, and carbon dioxide.
In this case, the products are subjected to different preservation treatments to prolong their shelf life. The most common treatments and technologies to which these products can be subjected are:
- Heat treatments: pasteurization and sterilization.
- Conservation at low temperatures (freezing and refrigeration).
- Modified atmosphere packaging.
- Vacuum packed.
To offer a more attractive product, we have the latest technology in HD flexography with gloss and matte effects in register. In addition, to increase their functionality and appearance, they can be peelable and anti-fogging.
Vacuum bag
Thermoformed Lid and bottom film
Heat-sealed. Lidding film
Interleaver. Slice film
Vertical and horizontal flow pack
